Chicken Tortilla Soup Recipe 🍲
Description:
I first encountered this delightful soup at the Lone Star Restaurant in Carbondale, Illinois. Falling head over heels for its flavors, I couldn’t resist recreating it at home. Here’s my rendition of the beloved dish—a faithful replication of the original Lone Star flavor, yet wonderfully simple to prepare.
Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1-2 | Boneless, skinless chicken breasts |
| 1 can | Fat-free chicken broth |
| 3/4 cup | Quaker quick barley |
| 1 1/2 – 2 tsp | Ground cumin |
| 1 can each | Navy beans, black beans, kidney beans, great northern beans, Mexican chili beans |
| 1 can | Whole kernel corn |
| 4 cups | Water |
| 1/2 – 1 tsp | Salt |
| To taste | Cheddar cheese, mozzarella cheese, monterey jack cheese |
| NA | Corn tortilla chips |
Nutritional Information (Per Serving):
- Calories: 283.6
- Fat Content: 2.1g
- Saturated Fat Content: 0.5g
- Cholesterol Content: 8.7mg
- Sodium Content: 757.3mg
- Carbohydrate Content: 50.3g
- Fiber Content: 14.4g
- Sugar Content: 1.9g
- Protein Content: 18.5g
Instructions:
-
Prepare Chicken: Start by cutting up the chicken breast into bite-sized pieces.
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Soup Base: In a large soup kettle, combine the fat-free chicken broth with the chicken breast pieces.
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Add Flavors: Stir in the quick barley and ground cumin, allowing the flavors to meld together.
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Cook Chicken: Cook the soup over medium heat until the chicken is fully cooked and tender.
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Add Beans and Corn: Once the chicken is cooked, add all the remaining ingredients: navy beans, black beans, kidney beans, great northern beans, Mexican chili beans, and whole kernel corn.
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Bring to Boil: Bring the soup to a gentle boil, then reduce the heat to simmer.
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Simmer: Let the soup simmer on low heat for about 15 minutes, allowing the flavors to develop and meld together beautifully.
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Prepare Toppings: While the soup is simmering, prepare the toppings. Slice a couple of jalapeño peppers into rounds.
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Serve: When ready to serve, ladle the soup into bowls. Stir in a couple of jalapeño pepper rounds for an extra kick.
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Add Cheese: Sprinkle each serving with a tablespoon of cheddar cheese, mozzarella cheese, or monterey jack cheese, as per your preference.
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Top with Tortilla Chips: Finish off each bowl with a generous handful of crispy corn tortilla chips, adding a delightful crunch to every spoonful.
Homemade Tortilla Chips:
- Preheat your oven to 400°F (200°C).
- Spray both sides of corn tortillas with cooking spray and sprinkle with fine ground salt.
- Cut the tortillas into 1/2-inch wide strips and arrange them in a single layer on a baking sheet.
- Bake in the preheated oven until lightly browned and crispy.
- Break up the baked tortilla strips and add them to your soup for a homemade touch.
Enjoy your hearty and flavorful Chicken Tortilla Soup! 🌶️🧀
